Pumpkin Chiffon Pie

10 ingredients
5 steps

Ingredients

  • 1 can pumpkin (1 lb.)
  • 4 eggs, separated
  • 1 c. sugar, divided
  • 1 Tbsp. gelatin (1 envelope)
  • 1/2 c. milk (Pet may be used)
  • 1/4 c. water *
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • baked 9-inch pie shell

Directions

  1. 1
    Blend pumpkin with beaten egg yolks, 1/2 cup sugar, gelatin, milk, salt and spices in a heavy saucepan.
  2. 2
    Cook and stir over moderate heat until thickened; cool.
  3. 3
    Beat egg whites until frothy; add remaining 1/2 cup sugar, a tablespoon at a time, and continue beating until stiff, but not dry.
  4. 4
    Fold egg whites into cooled pumpkin mixture and pour into prepared pie shell.
  5. 5
    Cool thoroughly.

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